Ted Allens Sesame Peanut Noodles Recipes

TED ALLEN'S SESAME PEANUT NOODLES

Ted Allen's Sesame Peanut Noodles image

Ted Allen is best known for being the food and wine guy on Bravo's popular Queer Eye For The Straight Guy. But he was an accomplished cook and writer long before Bravo. This a great recipe because it takes little effort and produces results that make people think otherwise. Allen says you can add cooked chicken or shrimp or asparagus to this dish. I like it with soba, a Japanese-style noodle made from buckwheat, but you can make it with penne, fettuccine, or farfalle, as well.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

kosher salt, for boiling
1/4 cup sesame seeds
1/4 cup peanut butter
2 tablespoons toasted sesame oil
1/3 cup roasted peanuts or 1/3 cup roasted cashews
1/3 cup low sodium soy sauce
1 tablespoon red wine vinegar
1 tablespoon mirin or 1 tablespoon sherry wine
1 -2 medium garlic clove
1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)
1 English cucumber, peeled (also called hothouse cukes the long, skinny ones)
1 lb soba noodles
1/4 cup chopped fresh cilantro
1/4 teaspoon fresh ground black pepper
3 scallions, green parts only, sliced 1/4 inch thick on an angle
honey, to taste (optional)

Steps:

Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
Meanwhile, toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn a light golden brown, about 4-5 minutes.
Combine peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes in your food processor and puree Stir in half the toasted sesame seeds.
Cut cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice cucumber halves crosswise about 1/4 inch thick and set aside.
When the water comes to a boil, add noodles and cook until tender, about 4 to 5 minutes. Drain very well and add noodles to a bowl. Add mixture from food processor, cilantro, and black pepper, and toss to coat.
Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter and sprinkle with scallions and the remaining sesame seeds. Serve warm or at room temperature.

Nutrition Facts : Calories 729.8, Fat 29.7, SaturatedFat 4.7, Sodium 1865.9, Carbohydrate 100.4, Fiber 4.5, Sugar 4.3, Protein 28.4

SESAME PEANUT NOODLES

Sesame Peanut Noodles image

I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so may as well go all out. I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1 tablespoon garlic infused oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
1/3 cup smooth peanut butter
2 tablespoons lime juice
4 ounces/1 1/2 cups mange-tout (snow peas)
2 cups bean sprouts, rinsed
1 red pepper, seeded and cut into small strips
2 scallions, finely sliced
1 1/4 pounds cooked egg noodles
1/4 cup sesame seeds
4 tablespoons freshly chopped coriander leaves or 1/4 cup freshly chopped cilantro leaves

Steps:

Whisk together all of the dressing ingredients in a bowl or jug.
Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
Pour over the dressing and mix thoroughly to coat everything well.
Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

SESAME PEANUT NOODLES RECIPE BY TASTY

Sesame Peanut Noodles Recipe by Tasty image

Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup peanut butter
3 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 tablespoons water
2 ½ teaspoons brown sugar
1 clove garlic
½ tablespoon fresh ginger, minced
8 oz spaghetti, cooked according to package instructions
½ cup shredded carrot
½ cup shredded red cabbage
¾ cup edamame, shelled
peanut, for garnish
1 tablespoon black sesame seeds, for garnish
scallion, sliced, for garnish

Steps:

In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
Enjoy!

Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams

PEANUT SESAME NOODLES

Peanut Sesame Noodles image

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.

Categories Ginger Nut Pasta Side Vegetarian Quick & Easy Vinegar Peanut Bell Pepper Summer Soy Sauce Gourmet Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 6 side-dish or 4 vegetarian main-course servings

Number Of Ingredients 16

Ingredients

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted

Steps:

Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

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